Restaurant Management subject

SECTION A (60 MARKS) There are TWO (2) questions in this section. Answer ALL questions in the answer booklet. 1. Since the 1960s, food safety professionals have recognized the importance of Hazard Analysis Critical Control Points (HACCP) principles for controlling risk factors that directly contribute to foodborne illness. The principles of HACCP embody the concept of active managerial control by encouraging participation in a system that ensures foodborne illness risk factors are controlled. Explain the HACCP principles inclusive of: a) Perform a hazard analysis (5 Marks) b) Decide on the critical control points (CCPs) (5 Marks) c) Determine the critical limits (5 Marks) d) Establish procedures to monitor CCPs (5 Marks) e) Establish corrective actions (5 Marks) 1) Establish verification procedures (5 Marks) 9) Establish a record keeping system (5 Marks) (Total: 35 Marks)